Spinach and Tomato Tartine with a Poached Egg

Emily Malloy about the ancient and important art of poaching eggs.

Emily Malloy about the ancient and important art of poaching eggs.
By Emily Malloy

I love poached eggs, but the reason I mention this is not because they taste delicious.

That is one of life’s basic assumptions.
Poached eggs = delicious.

It is similar to life’s other basic assumptions, such as: never eat yellow snow andalways wear clean underwear in case you get into a car accident.

No, today is not about assumptions. Because you now have a new truth to learn:
Poached egg = volcano.

When I look at a poached egg, I see it as a volcano about to erupt. ….About to erupt goodness and deliciousness and so-worth-it-calories all over the dish beneath, and…creating total carnage along the way…

“Ahh.. ahhh.. Help! Oh no!…”
I fear that they may never recover…

What? You don’t play with your food, too? That’s odd.

What on earth is a tartine, you ask? It is simply an open-faced sandwich consisting of delicious layers on top of toasted bread!

Spinach and Tomato Tartine with a Volcano Poached Egg
Yields: 4 servings

Ingredients:

Either 2 rolls (sliced in half) or 4 slices of thick bread, toasted

2 cups of spinach, rinsed and dried

1/2 cup (120 ml) white onion, diced

1 cup (240 ml) of tomato, diced (I recommend grape or cherry tomatoes)

1/2 cup (120 ml) Parmesan cheese, shredded

4 large eggs

1 tsp (5 ml) white vinegar

Extra virgin olive oil

Directions:

1. In a medium skillet, heat olive oil over medium-high heat. Add the onions and cook until translucent (about 3 to 4 minutes).

2. Add the spinach, cooking for approximately 2 minutes. Add tomatoes and cook for an additional minute.

3. Place about 1/3 (80 ml) to 1/2 (120 ml) cup of the vegetable mixture on top of the toasted bread. Top each sandwich with a few tablespoons of cheese immediately, so that it will slightly melt.

4. To poach an egg, I recommend cracking each egg into individual ramekins or small bowls and setting them aside. Bring a saucepan of water (at least 3 inches high) and vinegar to a boil. Pour the ramekin-housed egg into the boiling water. It’ll appear as if some odd science is happening, as a white mist somehow turns into a cooked egg. Allow the egg to cook for approximately 5 minutes. Remove using a slotted spoon!

What do YOU think? Leave a comment! (1) What do YOU think? Leave a comment! (1)

Enjoyed your writing style and your perspective on poached eggs! Yup. Definitely some volcanic activity involved. :)

Kimby

October 28, 2011 at 11:06 am

Reply

BUY HONEST COOKING'S NEW COOKBOOK TODAY

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.